Thursday, June 9, 2011
Notes from Nikki-Garlic Scape Cilantro Hummus
Garlic Scape Cilantro Hummus
I don't know about you, but I love hummus. It's practically a staple in our house. My kids especially like it, and I can feel good about the fact that they're filling their bodies with good fat, protein, and fiber. Plus, they eat gobs of vegetables as they dip them into that delectable bowl of creamy goodness. I hope you enjoy this twist on an all-time favorite as much as we did. (Incidentally, I don't put sesame tahini in my hummus. I simply don't care for it. I prefer a creamier hummus with more olive oil. If you feel the need though, go ahead and add it in to your liking.)
2 cans garbanzo beans, drained (leave a little bean "juice" behind)
1/4 C + good quality extra virgin olive oil (plus more for drizzling)
2 garlic scapes, trimmed and chopped
Juice of 1 lemon (or less, I happen to love lemon juice and never skimp ;-))
Handful of fresh chopped cilantro
Sea salt to taste
Fresh ground pepper to taste
Smoked paprika for topping (optional)
Smoked finishing salt (optional)
1. Combine the beans, olive oil, sea salt, pepper, garlic scapes, cilantro, and lemon juice in a food processor and process until smooth and creamy. Add in more olive oil if needed to thin (or use water). Taste and adjust to your liking.
2. Turn the hummus out into a serving bowl, drizzle with olive oil, and top with some smoked paprika and smoked finishing salt.
3. Throw on part of a garlic scape as a garnish if desired, and serve with cut up vegetables, pita bread, corn chips, or whatever your heart desires.